10/09/24
Recipe gluten free
What you need:
Boiling pot
Blender
Rolling pin
Mixing bowl
Clean work surface
Comal or large Skillet
Flat spatula
Knife
3 cups raw spinach leaves
2 cups all purpose gluten-free flour plus some extra
3 Tablespoons Olive oil
1/2 cup Water
1/2 teaspoon Baking powder
1/2 teaspoon Sea salt
To Make Tortillas:
1. Wash, boil, and drain the spinach until it is dry.
I do not use frozen spinach, too wet and mushy, or canned spinach, too salty and it has no body.
2. Place spinach, oil, and water in blender. Blend to chop the spinach and incorporate ingredients for about a minute.
3. Place the flour, baking powder, and sea salt into the mixing bowl. Stir well. I often add cumin, garlic, or onion powder here, depending on what I’m putting in the tortillas.
4. Pour wet ingredients from the blender to the mixing bowl and stir. Scrape edges and bottom of the mixing bowl to be sure wet and dry are blended. Texture and color now resembles green Playdoh.
5. Lightly flour your work surface. Remove dough to work surface. Divide into 6 equal size pieces with the knife.
6. Roll each piece into a ball.
7. Using a dusting of flour, roll out each ball into a flat 6 inch circle.
8. Heat the skillet or comal.
9. Place one tortilla on the HOT comal or skillet for one minute. Flip with spatula.
10. Cook another 30 to 45 seconds.
11. Remove cooked tortillas to a dish and cover with a clean towel to keep warm while you finish cooking the other tortillas. Cool before storing.
Tortillas store well in the fridge for 4-5 days and in the freezer for 2 months with parchment paper in between to keep them from sticking together.
King's Daughter's Kitchen 